Step-by-Step Instructions
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Bake Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper. Mix flour, brown sugar, and salt. Cut in cold butter with a pastry cutter or fingers until coarse crumbs form. Press firmly into the pan and bake for 15 minutes until light golden.
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Cook Caramel: In a heavy saucepan, combine condensed milk, ¾ cup butter, and corn syrup over medium heat, whisking constantly. Once boiling, reduce heat to low and whisk 5–7 minutes until deep amber and thickened. Stir in vanilla, then pour immediately over the hot crust.
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Layer Toppings: Scatter toasted pecans over the warm caramel. Press chocolate pieces into the surface so the residual heat softens their bases and anchors them in place. Sprinkle with optional flaky sea salt.
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Chill & Slice: Cool to room temperature, then refrigerate for at least 3 hours until set. Lift out using the parchment overhang and slice with a hot, sharp knife into bars.
Recipe Profile & Storage Tips
| Metric / Profile | Specification |
| Pan Size & Yield | 9×13 inch dish (16–24 bars depending on cut size) |
| Chill Time | Minimum 3 hours (Essential for clean slices) |
| Storage | Airtight container in the fridge for up to 10 days |
| Serving Tip | Rest at room temperature for 15 minutes before serving so caramel softens slightly while chocolate stays crisp. |
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